Crispy Potatoes
April 11, 2020
Let's get science-y, science-y!
Sort of.
This by no means the height of molecular gastronomy but there is a little extra to this one. The baking soda bath breaks down the potato’s pectin and draws the starch to the surface. Aka crispy on the outside, fluffy in the middle.
The perfect fry in my humble opinion. This method also works with sweet potatoes. Although, I recommend cutting them into cubes or into thin wedges.
Sort of.
This by no means the height of molecular gastronomy but there is a little extra to this one. The baking soda bath breaks down the potato’s pectin and draws the starch to the surface. Aka crispy on the outside, fluffy in the middle.
The perfect fry in my humble opinion. This method also works with sweet potatoes. Although, I recommend cutting them into cubes or into thin wedges.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Notes
The pictured potatoes are served with a spicy ketchup and caramelized onions.
Ingredients
- Spice Blend
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Potatoes
- 2 quarts cold water
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- 1/2 tsp aluminum-free baking soda
- 2 pounds russet potatoes, peeled and cut wedges
- 2 cups vegetable oil for frying
Instructions
- Mix spice blend ingredients then set aside.
- Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, baking soda and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
- Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
- Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend.
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